Today we took a slightly academic turn and had a traditional educational mix of theory and prac... first up we spoke to the Eco Gastronomy Project's David Szanto and the Symposium of Australian Gastronomy's Kelly Donati about the 21st edition of the upcoming Symposium event.
Next up we took some time in the kitchen of Richmond's Union Dining to cook some snapper with their brilliant chef Nicky Reimer.
We finished today's show talking to Deakin University's Professor Russell Keast, who has an interesting background combining academic degrees with a chef's qualification. We chatted about his research and the theory that there may be a sixth element to taste that changes our responsiveness to fatty foods.
About this program
Food for thought: recipes, hints and tips, interviews and a market report.
It's one of those constants in this fair city; every Sunday at midday tune into the best radio station on earth for Eat It, Triple R's resident food show. No-one really knows quite how many years the show has been on-air, but it's been going long enough for us all to lose track. Each week Cam Smith and Matt Steadman take an hour to discuss every aspect of food and drink, including regular market reports, interviews with chefs and restaurateurs, chats with industry and lobby groups, emptying bottles with wine-makers and writers, answering listeners' questions, the occasional on-air cooking segment, and anything else we deem fit. Sometimes we'll even squeeze in a song or two.
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The podcast intro and outro theme is Soft Illusion and was generously provided by Andras.